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Handi Chicken

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Recipe

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Yield

6 servings

Prep

15 min

Cook

55 min

Ready

70 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups yakhni(recipe is below)
1000 grams chicken
cut into pieces
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1 cup vegetable oil
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2 medium onions
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½ teaspoon cumin
black
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8 each cloves
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1 teaspoon black peppercorns
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10 each cardamom pods
green
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3 tablespoons garlic and giner paste
*
½ teaspoon turmeric
powder
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2 teaspoons coriander
powdered
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1 ½ teaspoons red chili peppers
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1 ½ cups yogurt
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1 teaspoon salt
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¼ cup all-purpose flour
dissolved in 1-cup cold water
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2 tablespoons coriander
leaves
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2 each green chili peppers
chopped
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1 inch ginger
cut into thin strips for garnishing
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1 x dough
paste (Atte ki laip) for sealing handi
*
For paya yakhni
2 each leg of lamb
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1 teaspoon ginger paste
*
1 teaspoon garlic paste
*
1 inch cinnamon sticks
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3 each cloves
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8 cups water
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Ingredients

Amount Measure Ingredient Features
2 cups yakhni(recipe is below)
1E+3 grams chicken
cut into pieces
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237 ml vegetable oil
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2 medium onions
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2.5 ml cumin
black
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8 each cloves
* Camera
5 ml black peppercorns
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1E+1 each cardamom pods
green
* Camera
45 ml garlic and giner paste
*
2.5 ml turmeric
powder
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1E+1 ml coriander
powdered
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7.5 ml red chili peppers
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355 ml yogurt
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5 ml salt
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59 ml all-purpose flour
dissolved in 1-cup cold water
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3E+1 ml coriander
leaves
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2 each green chili peppers
chopped
* Camera
1 inch ginger
cut into thin strips for garnishing
* Camera
1 x dough
paste (Atte ki laip) for sealing handi
*
For paya yakhni:
2 each leg of lamb
* Camera
5 ml ginger paste
*
5 ml garlic paste
*
1 inch cinnamon sticks
* Camera
3 each cloves
* Camera
1.9 l water
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Directions

Heat oil or ghee in a handi (earthenware pot) and fry onions to a golden color, remove onions with a slotted spoon and add cloves, cumin, cardamoms and black paper to the oil and fry for few seconds.

Add chicken, turmeric, coriander, garlic, ginger.

Stirring frequently fry the meat for about 5 to 8 minutes.

Meanwhile put onions and yogurt in a blender or food processor and grind to a smooth.

Add onion mixture, chilli powder and salt.

Fry for 5 more minutes.

(Add 4 tablespoons of water if the mixture sticks to the bottom of the pan.)

Add paya yakhni, and bring to a boil.

While stirring frequently pour the flour mixture in a thin stream.

Add 3 cups of water, cover with a tight fitting lid and seal with dough paste (Atte ki laip).

Cook over low heat for about 20 minutes.

When ghee float on top, sprinkle garam masala.

Garnish with coriander leaves, green chili and ginger.

Serve with Nan or chapati.

Make Paya Yakhni:

Place all the ingredients in a heavy based sauce pan and bring to boil and simmer for 30- 40 minutes over low heat until 2 cups of gravy is left.

Discard the paya and reserve the stock. (the process of can be speeded up in the pressure cooker.)



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 626g (22.1 oz)
Amount per Serving
Calories 71664% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 156mg 52%
Sodium 580mg 24%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 103g
Vitamin A 3% Vitamin C 7%
Calcium 14% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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